Best Ever Biscuits

Last night I made an all American meal. Roast chicken, mashed potatoes, stuffing and biscuits.

When my great-aunt Elsie passed away, my grandmother let me have her cookbook. It’s a thick green book filled with thousands of recipes. It’s called The Wise Encyclopedia of Cookery. It has two inscriptions. One from my Gram to me dated 1998 and one from my Nana (my Gram’s mother) to my great-aunt Elsie dated 1954. I love the history of this book. I wonder how many meals it helped to create.


It has four different recipes for biscuits. The one I had been using was for Baking Powder Biscuits. It’s a great biscuit. Tom says they remind him of the ones his grandmother used to make for Sunday dinner. But I knew I could do better. I logged onto Pinterest and found a plethora of images of all types of biscuits, including dog biscuits.

I clicked on a few and then came across one that looked like it would do just fine. The original recipe can be found here.

I jotted down the ingredients on a scrap piece of paper. I measured and mixed, kneaded and folded. These biscuits came out better than I had imagined they would. I didn’t take any pictures of the process but I knew I had to share them with you.

They are fluffy and they have layers that you can easily pull apart. I liked them best plain without anything on them, not even butter. Tom preferred his with a bit of butter and honey. Ethan had his with butter, honey and jam.

I did change the recipe slightly. I reduced the temperature of the oven and I used less butter than was called for. I also didn’t have any buttermilk, so I just used skim milk.

Print Best Ever Biscuits Recipe

First, whisk the following in a bowl:

  • 1 3/4 cups of flour
  • 1 Tbs. sugar
  • 2 1/4 tsp baking powder
  • 3/4 tsp salt
  • 1/4 tsp baking soda


  • 6 Tbs. of butter, cold and cut into cubes

Using your fingers, mix the butter cubes into the flour mixture just until crumbly. It’s okay if there are some chunks of butter remaining.

Then using a wooden spoon, mix in:

  • 3/4 cup milk

Flour your counter and knead the dough a little. Flatten it out into a rectangle. Fold the rectangle into thirds, like a letter. Then turn the rectangle and flatten it out again. Do the fold two more times.

Flatten the dough to about 1/4 inch thick and using a glass or a biscuit cutter, cut out as many biscuits as you can. I got about 14.

Place the biscuits on a cookie sheet and bake in a preheated 400F oven. Make sure it is preheated. Bake for 8-10 minutes or until slightly browned. Enjoy!


8 Comments Add yours

  1. narf77 says:

    Check out recipes for “scones”…the rest of the world knows your biscuits as scones…here in Australia we call your cookies “biscuits”! It all gets VERY confusing sometimes when looking up recipes ;). There is a recipe for scones that uses flour, lemonade and cream that makes the lightest fluffiest most delicious scones of all…give them a go and call them “biscuits” and your family will adore them :)


  2. Jodi says:

    Really?! I will definately have to give them a try :) Thank you!


  3. I love how puffy they turned out!


  4. these look perfectly layered and wonderfully fluffy! so beautiful!!!!


  5. joythebaker says:

    these look so wonderfully fluffy! Just beautiful!


  6. Love the cookbook and the history. Will have to give those biscuits, scones whatever a try. They look delicious no matter what you call them!


  7. I am regular reader, how are you everybody? This post posted at this web
    page is really good.


I would love to hear from you!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s